Recent content by jerryalan

Thank you! Some very good points there. :mug:

Quick question: Why use LME and DME in the same recipe? Do you get different characteristics in the beer?

If you don't have 5/16 tubing and your airlock is the three-piece variety, you can use 1/2" tubing connected to the inside of the airlock instead.

It doesn't sound like you have an accurate measurement of your wort volume.

I have stainless steel couplings on my pump head. I haven't noticed any damage yet while cleaning it out. Just don't over-tighten it.

Leave it in the primary. For your APA/IPA...if you have a 1/2 inch hose you could connect that to your airlock and run the other end into a container full of sanitizer solution. I've been doing this ever since I blew two lids off my primaries due to very active fermentations. If you don't have...

I don't know much about the RTDs themselves and what metals work best for them. However, I have stainless, copper, and brass metals in my kettles which have all been safe for me so far.

It all depends on the rest of your system. Decide where you plan to mount your chiller and go from there. You don't really need anything expensive for them to work properly, they just make things a little easier. I went for a while with no elbows, garden hose fittings for the cooling side, a...

kpr121 nailed it. Fermentation control turned my good beer into great beer! I use a chest freezer with a brew belt so I only use glass carboys. Also, consider ditching secondary fermentation except where needed such as adding fruit to your beer.

Step 8 of the instructions indicate that 64 - 72 is the proper range for your yeast so you're spot on. http://www.ldcarlson.com/public%20catalog/Brewers%20Best%20Recipes/1018.pdf 8. PITCH YEAST Sprinkle the contents of the yeast sachet over top of the entire wort surface and stir well with...

+ 6 Blonde Ale = 21,051

I completely disassemble the keg and soak everything in oxi-clean or PBW solution for 30-60 minutes, then rinse. When I sanitize I spray with a Star San solution instead of filling it up to save on sanitizer.

Lately I've been raising the temp about seven to ten degrees when the krausen falls. I've seen lower FG numbers as a result. In your situation you'd have to find a way to maintain a steady temp of around 65F and then let the beer warm up to your ambient temp of 70F. You could continue using the...

That's if you're brewing ales. Lagers will require colder temps.

Temperature control isn't necessarily about keeping the fermenting beer cold, it's more for maintaining the temperature. If your basement maintains an ambient temperature of 70 with very little fluctuation then you're better off leaving it in a dark area to ferment without the swamp cooler.